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Penne, Tomato, and Mozzarella Salad

Reviewed: Aug. 25, 2015
Took many of the suggestions. Used olive oil and coconut lime olive oil and sautéed green onions, lots of garlic, and zucchini. Added to penne pasta. Decided that wasn't enough, so heated another thing of olive/coconut lime oil and did another batch of green onion, garlic, a bit more zucchini and sweet orange pepper. Added some fresh thyme and oregano after cooking through a bit. Tossed in pasta. Added sliced cherry and roma tomatoes, some shredded parm, mozzarella balls and a bunch chopped basil and Italian parsley. Definitely needed salt and pepper. I basically walked out to the garden and grabbed a bit of everything! I mixed it all up and it's chilling in the fridge for dinner tonight. Wow, delicious. That hint of coconut/lime really put it over the top! (I get the coconut/lime olive oil shipped from 'the olive press' in CA - they have lots of great flavors!)
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Peach Kuchen

Reviewed: Aug. 25, 2014
I love this - so here is my take on it: 1. It's a shortbread crust, so it will be dry(ish) 2. The dough IS sticky - BUT that is EASILY remedied. Sprinkle top with with flour as you are spreading with your fingertips. It is literally a non issue. 3. I always bake in a glass pie dish. I either serve from it, or it slides right out to serve on something else. 4. I have always used fresh peaches while they are in season, but might try this winter with some of the peaches I canned. 5. I like vanilla with peaches, so I haven't tried the almond.. not sure I will since I think it's pretty perfect with the vanilla. 6. I pour some of the peach juice on the top - just because. 7. I do top with a brown sugar, cinnamon, butter, and a bit of flour (all mixed together well). 8. Then I eat it.
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Apple Pie by Grandma Ople

Reviewed: Oct. 7, 2013
First time rating and leaving a review. I personally don't mind when people tweak the recipe to their own liking, and I enjoy reading the reviews and using the suggestions I like. Here's a simple breakdown. Used Johnathon apples, since the orchard said they were the best for pie. They aren't as tart, but worked very well with this recipe. 2 Tblsp Flour, 1 tblsp corn starch (helps to thicken). 1 teaspoon Cinnamon (add to butter mixture). A few good shakes of nutmeg (add to butter mixture) 1 tblsp Vanilla (add to butter mixture) Used very little water, just a tablespoon or so. Used about 10 smallish apples, but we like a 'heaping' pie. Put apples in a bowl, and poured carmel sauce over, stir. Mound in the middle, because the apples break down. Brushed bottom of pie shell with egg white to eliminate soggy bottom. Baked pie on bottom shelf to help with soggy bottom crust. Did not lattice, put shell on top and cut a few slits in it. Baked 15 min at 425 - then approx 45 min at 350. ALWAYS bake a fruit pie with something underneath of it. I used an old cookie sheet with a sheet of foil. Fruit pies bubble. I turned off the stove and let the pie sit in there a bit longer. Let cool completely. Delish and perfect.
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